Ingredients
- 2.5 tbsp gelatin powder
- 200 ml cold water
- 140 gram glucose syrup
- 210 gram sugar
- 80 ml water
- 0.25 tsp salt
- 140 gram glucose syrup
- 3 tbsp blueberry powder (3-4)
- 60 gram icing sugar
- 55 gram corn starch
- 2 tbsp blueberry powder
Blueberry marshmallows for easter
Use Ankarsrum Assistent Original when making your own candy for Easter.
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Assemble the assistent with beater bowl and balloon whisks.
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Add gelatin powder and cold water, mix and set aside to swell.
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Add sugar, 140 g glucose syrup, salt and 80 ml water into a saucepan. Blend on medium heat, stirring constantly. When mixed, boil to 120 °C (248 °F), use thermometer.
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Heat the gelatine batter in the microwave oven for a maximum of 30 seconds.
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Assemble the assistent with beater bowl and balloon whisks.
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Whisk the gelatin batter with 140 g glucose syrup. Carefully add the hot sugar as you whisk. Whisk for about 5-10 minutes until you have a thick and sticky batter.
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Add blueberry powder, whisk for about 2 minutes. Meanwhile, mix icing sugar, corn starch and blueberry powder in a bowl.
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Pour the batter into a bag and cut a small hole at the end.
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Powder the icing sugar mixture over a baking sheet paper and spread out the marshmallows. Also powder over your marshmallows and allow to dry for at least three hours.
